Sabudana - 250 gms
Water - 2 ltr
Shrimp - 150 gms (cleaned, deveined)
Salt - According to taste
Pepper - 1/2 tsp
Wash the sabudana and soak it for 2 hours in 4 cup water (the quantity of water should be double the quantity of sabudana).
Run the shrimp through the food processor till completely mashed. add pepper and mix well.
Take a deep pan and boil 6 cups water in it. Once the water starts to boil add soaked sabudana and salt to it. Stir it continuously so it does not stick to the bottom of the pan.
When the sabudana is cooked (it turns transparent once it is cooked.) Take the mixture off the heat and add the shrimp mixture and stir till completely mixed.
Proceed with making the papdis as usual, though its better if you make these slightly smaller than usual.
Dry them completely and store in an airtight container. These will not last as long as our regular sabudana papdis...usual shelf life is about 2 months.
Water - 2 ltr
Shrimp - 150 gms (cleaned, deveined)
Salt - According to taste
Pepper - 1/2 tsp
Wash the sabudana and soak it for 2 hours in 4 cup water (the quantity of water should be double the quantity of sabudana).
Run the shrimp through the food processor till completely mashed. add pepper and mix well.
Take a deep pan and boil 6 cups water in it. Once the water starts to boil add soaked sabudana and salt to it. Stir it continuously so it does not stick to the bottom of the pan.
When the sabudana is cooked (it turns transparent once it is cooked.) Take the mixture off the heat and add the shrimp mixture and stir till completely mixed.
Proceed with making the papdis as usual, though its better if you make these slightly smaller than usual.
Dry them completely and store in an airtight container. These will not last as long as our regular sabudana papdis...usual shelf life is about 2 months.
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